Ingredients

• 250g Unsalted Butter
• 250g Biscuits
• 3 Bananas
• 4 Egg Yolks
• 75g Water
• 120g Caster Sugar
• 220g Whipping Cream
• 1 tablespoon Vanilla Extract
• 100g Caramel

Tools

• Parchment paper
• Cooking Chef XL
• Springform pan - 20cm (8")
• Cooking chef xl bowl
• Medium bowl
• Small bowl
• Serving plate

Method

1. Line a clean springform pan with parchment paper then set aside
2. Attach the Whisk
3. Add egg yolk, water and caster sugar to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Heat with splashguard fitted until sugar has dissolved - 2 min, 120°C, Speed Max
6. Transfer content of Cooking Chef XL Bowl to medium bowl and let cool
7. Clean Cooking Chef bowl
8. Attach the Creaming Beater
9. Add unsalted butter to the Cooking Chef XL Bowl
10. Heat with splashguard fitted until melted - 2 min, 80°C, Speed OFF
11. Then add biscuits to the Cooking Chef XL Bowl
12. Mix with splashguard fitted until combined - 1 min, Speed Min
13. Transfer content of Cooking Chef XL Bowl to springform pan
14. Spread until covered and press down
15. Chill in fridge and continue
16. Clean Cooking Chef bowl
17. Attach the Creaming Beater
18. Add banana to the Cooking Chef XL Bowl
19. Mix with splashguard fitted until smooth - 1 min, Speed 1
20. Transfer content of Cooking Chef XL Bowl to small bowl then set aside
21. Clean Cooking Chef bowl
22. Attach the Whisk
23. Add whipping cream and vanilla extract to the Cooking Chef XL Bowl
24. Whisk with splashguard fitted until soft peaks form - 2 min, Speed 4
25. Transfer content of Cooking Chef XL Bowl to egg mixture
26. Fold gently until combined
27. Transfer content of small bowl to egg mixture
28. Fold gently until combined
29. Transfer mixture to springform pan
30. Spread until level
31. Freeze until set - 12 hr
32. Turn out content of springform pan onto serving plate carefully
33. Drizzle with caramel
34. Serve

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